1. In a small bowl stir together coffee crystals and milk until crystals dissolve; set aside.
2. Meanwhile, in a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, vanilla, and the milk mixture. Stir in any remaining flour with a wooden spoon. Cover and chill dough about one hour or until easy to handle.
3. Shape dough into one inch balls. Shape balls into ovals. Press the thin edge of a wooden spoon (or a chopstick) lengthwise into the top of each oval., forming an indent that resembles those found on coffee beans. Place on inch apart on ungreased cookie sheet.
4. Bake in a 350 F oven for 9 to 11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool.